Remove the skin from the breast and place it in a small pot. Then pour the wine on top of it, add chopped garlic, ginger, salt and pepper. Bring the wine to a boil and let it simmer for 4-5 minutes. Add chopped basil and set aside to cool down, then put it in the fridge for at least a day. Peel the pumpkin from the skin and cut it into 1 cm cubes. Place it in a bowl, add lime juice, salt and pepper and mix it thoroughly. Put them into a casserole dish and bake (uncovered) for about 40 minutes at 150 degrees.
To prepare the vinaigrette, put mustard, honey and lemon juice in a bowl. Then pour the oil in slowly while stirring vigorously. Finally, season it with salt and pepper.
Take the pumpkin out of the oven and let it cool down. Cut the chicken breast into thin slices. Mix the pumpkins with the cheese. Add the mashed nuts. Add the chicken breast, colourful lettuce leaves and sprinkle the whole with vinaigrette.
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